Care and Management of Cows, 



All cows should be treated kindly. This is especially necessary with the 

 young cow. Vicious cows are usually the result of bad handling and harsh 

 treatment. Cows should also be kept in clean stables, which are well ven- 

 tilated, light, convenient and sanitary. While in the fields, and where possible 

 in the stables, they should have access to plenty of pure water and clean 

 salt. 



The cows when inside should be kept clean. This can be done by having 

 the stalls of proper length with a drop behind the cows, and by using the 

 currycomb and brush frequently on the cows. If the hair on the hind- 

 quarters and tail is clipped in the fall, it is much easier to prevent dirt 

 sticking to them. 



Milking should be done regularly, with clean, dry hands. The milk pails 

 should be clean and of uniform weight for weighing the milk. Immediately 

 after milking the milk should be strained through a fine wire strainer and 

 two to four thicknesses of cheesecloth. The milk should then be set or 

 separated as soon as possible. 



Creaming the Milk. 



There are three common methods of getting the cream from milk- 

 shallow pans, deep cans and the modern cream centrifuge or separator. 



Shallow Pans. Cream from small, shallow pans is frequently not suit- 

 able for sending to the creamery in hot weather, because it is usually sour 

 when removed from the milk or shortly after. If the patron has a clean, cool 

 cellar, free from bad flavors, dust and draughts, where the temperature does 

 not go above 60 degrees at any time, the cream from milk set in small 

 pans may be in fairly good condition. Such cream should be removed from 

 the pans about twenty-four or thirty-six hours after setting, and while the 

 milk is still sweet. The cream should be taken ofi carefully by first separ- 

 ating the cream from the edge of the pan with a thin-bladed knife. Then wet 

 the edge of the pan with some of the milk, when the cream may be carefully 

 run into a cream can, removing as little of the skim-milk as possible. Per- 

 forated skimmers should not be used, as they are wasteful of the fat. Tlie 

 pans, after skimming, should be emptied at once, be rinsed with cold water, 

 then washed with hot water, and afterwards scalded and put out in the air 

 and suns.hine. Pressed tin pans without seams, or granite.ware, should be 

 used. 



Deep Setting. The best method of obtaining cream by gravity is by set- 

 ting the milk in cans which are about eight inches in diameter and twenty 

 inches deep. These cans of milk may be set in a stream or box of running 

 cold water or in ice water. The temperature of the water should be from 

 forty to forty-five degrees F. A very good rule is to have some ice in the 

 tank all the time. The milk should be put into the cans as soon li.s pos- 

 sible after milking, then set in the cold water, with the covers on the cans. 

 The water should be as high as the milk in the cans, or the cans may be put 

 under the water, if made for that purpose. At the end of twelve or twenty 



